Wednesday, June 24, 2009


Contributed by Jennifer McCormack 

Pretty uninspiring but tasty enough to have outlasted 32 years of dinners!

Equal amounts of butter and flour (about 2 tablespoons). 
Melt butter, add flour and stir for a bit, 
then add water from the tin of tuna (I always buy mine in spring water), 
and milk (non-dairy milk works fine – as does gluten-free flour in this recipe).
Stir until you’ve got a lovely thick sauce. 
Add rest of tuna, some steamed veges and serve with pasta or rice. 

I like to bake mine with pasta, and some cheese and bread crumbs on top.

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